Do you see it’s steaming hot? If not, click on the photo to zoom! I yet have to meet the guy, gal or kid that doesn’t like this dish and it’s fairly easy to make. You can make the pasta and meat ahead of time if you want and store in the fridge. When you’re ready, mix them in pan, maybe add a little water, sprinkle Parmesan on top and throw in the oven (approx. 375 F) for half an hour. It’s coming out drizzling hot and yummy. I made this on Friday just before I left for my trip to Athens and stored most of it in the freezer for my family to enjoy while I’m away.
- 2 pounds beef (or lamb really), cut in medium size chunks
- 1 onion, chopped
- 1 cup of red wine
- 1 large can tomato sauce or crushed tomatoes
- salt, pepper,
- optionally chopped parsley
- optionally 1-2 cinnamon sticks
- 1 packet orzo pasta or `kritharaki’
How to make: In a large, deep pan saute the onions and meat. When the meat is browned add the wine and cook for a few minutes. Add tomato sauce, salt, pepper to taste and optionally cinnamon sticks. Lower the heat and cook for about half an hour or until the meat is tender. At the same time, cook the pasta in a big pot with water and salt. When ready, drain and put back in the pot. Drizzle some olive oil, stir and mix the pasta with the meat and the sauce in a pan. At this point you can mix in the chopped parsley and sprinkle Parmesan on top. Cook in 375 F – 190C oven for about half an hour.
Love this dish!! I do a slightly different version: I don’t cook the pasta separately, I just put it in the oven with the meat, covered in hot water and it’s done in the 30 mins!
Aaaah, that’s a sign of a good cook! I used to do that too but I didn’t get the pasta to always come out as I wanted it. Now, I prefer to cook the pasta separately so I won’t stress about putting too much water that will overcook the pasta. The good thing is that even if you cook them separately, the half hour in the oven together is enough to give the pasta the flavor from the meat.